Make the white chocolate syrup: Melt the white chocolate with the corn syrup and orange juice according to the directions in the Chocolate Melting Tips. Whisk the white chocolate mixture until completely smooth. Cool until tepid. Assemble the egg creams: Pour 1 cup of the milk into a 12-ounce glass. Top with a spritz of seltzer so that the white foam reaches the top of the glass. Place a spoon in the glass. Pour 3 tablespoons of the white chocolate syrup into the glass, hitting the bottom of the spoon if possible, and stir with quick strokes to blend the syrup into the milk without deflating the foam. Repeat to make another egg cream. Serve immediately. Yield: 2 servings
